Warm Sweet potato Salad

My friend Sara served this warm Sweet Potato salad to our family a few weeks ago. We’d had a crazy few months (ok years). Sara noticed that I was feeling the strain of life (as we all do at times) and acted on that to have us for dinner. We felt seriously loved… you see, loving someone is as simple as sharing your table. Sara and her husband Ryan do that well.

So this Salad.

I’ve added my own twist on it. Sara also serves it with candied pecans, goats cheese and thyme. You get the idea- change its up and create your own version too!

I start by laying the bacon over the top of the potatoes. Cook this way for the first 20 mins so all the bacon fat drips down and flavors the potatoes.

After 20 mins of cooking I move the bacon to the side, toss the potatoes and cook for another 10-20 mins or until the bacon is crispy. (see the cute little Baby Harvest toes?!)

Remove from the oven and transfer to a platter, allow to cool for 10 mins then add the feta cheese. I often serve this up to two hrs later, it’s still so good! 

Ingredients

3 orange sweet potatoes

1/2 tsp herbs de provence or thyme.

6 strips bacon

1/2 cup feta cheese

Instructions

Preheat the oven to 400 then wash and dice the sweet potatoes into smallish cubes (about 1/2 inch squares). No need to peel these!

Place the diced sweet potatoes on a baking sheet, sprinkle the herbs de provence evenly over them and then lay the strips of bacon one that.

Roast for 20 mins, then remove from the oven and move the strips of bacon off to one side of the tray. Toss the sweet potatoes in the bacon fat that's dripped down, and then place the tray back into the oven for a further 10-20 mins until the bacon is crispy and the potatoes are browned.

Remove from he oven and transfer everything to a platter or serving dish. Allow to cool for 10 mins then add in the feta cheese.

Serve immediately or within the next two hrs. We love this with grilled meat by the pool on a summer's evening!